Slow-Cooked Lamb with Sage and Pearl Barley
"Alain Ducasse— If you have cooking juices left over in the lamb casserole dish and it seems too much, put it back on the heat and reduce. Paule Neyrat— In pearl barley all the husks have been removed. As a result it keeps its richness in carbohydrates but loses most of its vitamins and minerals. Fortunately, the vegetables make up for this...."
INGREDIENTS
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1 shoulder of young lamb
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4 carrots
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2 stalks of celery
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4 red onions
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4 splashes olive oil
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3 squashed garlic cloves
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12 sage leaves
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8 peppercorns
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1 1/4 cups red wine
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1 1/4 cups chicken stock
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3/4 cup of pearl barley
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salt
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12 fresh almonds
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freshly ground black pepper
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